Green Beans Pan Roasted Red Onions Recipes

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GREEN BEANS AND ROASTED RED ONIONS



Green Beans and Roasted Red Onions image

Make and share this Green Beans and Roasted Red Onions recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

2 1/4 lbs red onions, medium (about 5)
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup water
1 1/2 lbs green beans, trimmed and cut diagonally into 2-inch pieces

Steps:

  • Put oven rack in middle position and preheat oven to 450°F Oil a 13- by 9-inch baking pan. After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise. Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat. Arrange onions with a cut side down and sprinkle with salt and pepper.
  • Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes. Add water to pan and roast until onions are tender and caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl.
  • While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander, then add to onions and toss. Season with salt and pepper.

Nutrition Facts : Calories 139.9, Fat 7, SaturatedFat 1, Sodium 299.9, Carbohydrate 19, Fiber 4.7, Sugar 6.7, Protein 2.7

ROASTED GREEN BEANS AND BABY RED POTATOES



Roasted Green Beans and Baby Red Potatoes image

Fresh green beans and baby red potatoes are lightly seasoned and roasted into an easy side dish you can put together in a snap.

Provided by photog_grrl

Categories     Side Dish     Vegetables     Green Beans

Time 35m

Yield 6

Number Of Ingredients 7

olive oil cooking spray
1 pound baby red potatoes
1 pound fresh green beans, trimmed
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon dried parsley

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
  • Cut potatoes in half if they are golf-ball-sized or larger. Lay potatoes and green beans in a single layer on the prepared baking sheet and spray with cooking spray. Sprinkle salt, garlic powder, pepper, and parsley on top.
  • Bake in the preheated oven until potatoes are tender, 25 to 30 minutes.

Nutrition Facts : Calories 79 calories, Carbohydrate 17.9 g, Fat 0.3 g, Fiber 4 g, Protein 2.9 g, Sodium 397 mg, Sugar 1.9 g

ROASTED GREEN BEANS WITH RED ONION AND WALNUTS



Roasted Green Beans With Red Onion and Walnuts image

Roasting turns the starch into sugar in these delicious green beans coated with a vinegar and honey mixture. Mmm...mmmmm! Adapted from Cook's Illustrated magazine.

Provided by Sharon123

Categories     Onions

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb green beans
1 medium red onion, cut in 1/2-inch thick wedges
2 tablespoons olive oil
salt and pepper
1 tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon fresh thyme leave, minced
2 medium garlic cloves, thinly sliced
1/3 cup walnuts, toasted and chopped

Steps:

  • If you would like softer roasted green beans, you may steam them about 5 minutes before roasting.
  • Combine balsamic vinegar, honey, thyme and garlic in a small bowl and set aside.
  • Adjust your oven rack to the middle postiion; heat oven to 450*F. Line a baking sheet with foil; spread beans on the baking sheet along with the onion wedges. Drizzle with oil. Using your hands, toss to coat evenly. Sprinkle with 1/2 teaspoons salt, toss to coat, and distribute in an even layer. Roast 10 minutes. Remove baking sheet from oven. Using tongs, coat beans and onion evenly with vinegar/honey mixture; redistribute in an even layer. Continue roasting until onions and beans are dark golden brown in spots and beans have started to shrivel, 10 to 12 minutes longer. Adjust seasoning with salt and pepper and toss well to combine. Transfer to a serving dish, sprinkle with 1/3 cup toasted and chopped walnuts. Serve and enjoy!

Nutrition Facts : Calories 177.9, Fat 13.3, SaturatedFat 1.6, Sodium 8.3, Carbohydrate 14.2, Fiber 5, Sugar 4.5, Protein 3.9

ROASTED GREEN BEANS WITH PEPPERS AND ONIONS



Roasted Green Beans With Peppers and Onions image

I love roasting green beans because they get a rich, carmelized flavor and also keep their color and crunch

Provided by CookingONTheSide

Categories     Onions

Time 53m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 6

1 lb green beans (frozen or fresh, ends trimmed)
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 large onion, cut into thin strips
1/2 cup balsamic vinaigrette
1/2 cup shredded low-moisture part-skim mozzarella cheese

Steps:

  • Preheat oven to 400 degrees.
  • Toss vegetables with dressing in large roasting pan.
  • Bake 30 minutes or until vegetables are tender, stirring after 15 minutes.
  • Sprinkle with cheese.
  • Bake an additional 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 47.6, Fat 0.2, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 11.1, Fiber 3.6, Sugar 3, Protein 2.1

SAUTEED GREEN BEANS WITH ONION



Sauteed Green Beans with Onion image

Sauteed green beans with onion - one of my favorite fresh green bean recipes. Also good with bacon or slivered almonds.

Provided by dmcconnell

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 4

Number Of Ingredients 8

1 pound fresh green beans, trimmed
1 pinch salt
4 tablespoons extra-virgin olive oil
1 medium onion, finely diced
1 shallot, chopped
½ teaspoon garlic salt
½ teaspoon soy sauce
salt and ground black pepper to taste

Steps:

  • Fill a stockpot with water and bring to a boil over high heat. Add green beans and 1 pinch salt; boil until tender, 5 to 10 minutes. Drain beans in a colander and rinse with cold water. Blot dry using paper towels.
  • Heat olive oil in a skillet over medium heat. Cook and stir onion and shallot in the hot oil until tender and translucent, 5 to 7 minutes. Add green beans, garlic salt, soy sauce, salt, and pepper. Cook and stir for 5 to 7 minutes more. Serve immediately.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 12.9 g, Fat 13.7 g, Fiber 4.4 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 350.8 mg, Sugar 3.2 g

ROASTED GREEN BEANS WITH GARLIC AND ONIONS



Roasted Green Beans With Garlic and Onions image

Make and share this Roasted Green Beans With Garlic and Onions recipe from Food.com.

Provided by GinnyP

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb green beans, washed, trimmed, patted dry
10 garlic cloves, unpeeled and cut in half lengthwise (the peel will slip off later)
2 onions, peeled and quartered
olive oil
salt
2 tablespoons balsamic vinegar
fresh ground black pepper

Steps:

  • Preheat oven to 400°F.
  • Brush a large baking pan with olive oil.
  • Place beans, garlic, and onion on pan.
  • Sprinkle with olive oil and salt, and bake for 15 to 20 minutes, stirring often.
  • Remove from oven.
  • Drizzle with vinegar and sprinkle with black pepper.

Nutrition Facts : Calories 75.4, Fat 0.3, SaturatedFat 0.1, Sodium 12.1, Carbohydrate 16.9, Fiber 4.2, Sugar 7.3, Protein 3.2

GREEN BEANS AND ROASTED RED ONIONS



Green Beans and Roasted Red Onions image

Categories     Onion     Side     Roast     Quick & Easy     Green Bean     Vegan     Gourmet     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

2 1/4 lb medium red onions (about 5)
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup water
1 1/2 lb green beans, trimmed and cut diagonally into 2-inch pieces

Steps:

  • Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by 9-inch baking pan.
  • After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise. Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat. Arrange onions with a cut side down and sprinkle with salt and pepper.
  • Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes. Add water to pan and roast until onions are tender and caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl.
  • While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander, then add to onions and toss. Season with salt and pepper.

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